Tuesday, 20 November 2007
I've made these babies a few times now, and they are a huge hit. The original recipe, from Chocolate and Zucchini uses flour, but they work much better with breadcrumbs. It makes them even crunchier!
Please make them, they're well worth the effort and I promise you will love them. I've been serving them with this fantastic new mayonnaise I discovered - Doodles Creek Wasabi Mayonnaise. Wow, my mouth is watering just writing this. This range of mayo's is perfect, its creamy and not sweet like the usual Australian mayonnaise. I guess that is the Dutchie in me.
PS. Today we hit the 10,000 hits on BCM. It took us 3 and a half months! Not bad huh?
Oil (I used vege, you can use whatever you like or butter)
approx 15 potatoes scrubbed but not peeled and cut into wedges
1/4 cup breadcrumbs
3 tbs parmesan, finely grated
2 tsp mustard seeds, crushed in a mortar
1 1/2 tsp chicken salt
1 tbs paprika
1/2 tsp chilli powder, to taste
Fresh black pepper
Preheat the oven to 180°C (350°F).
Oil a large baking sheet and place in the oven to warm it up.
In a freezer bag mix the breadcrumbs, parmesan, mustard seeds, chicken salt, paprika, chilli and pepper.
Cut the potatoes into wedges and add to the bag and shake well to cover all the potatoes in the seasoning.
Next, remove the hot tray from the oven, put the wedges on the tray and bake for 30 minutes. After half an hour, turn the potatoes and bake for another 20-30 minute until nice and golden. Serve with whatever your heart desires or with a small bowl of sour cream and sweet chilli sauce or mayonnaise works great too.